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Post by peterj on Feb 11, 2008 20:23:38 GMT 12
Champ (Green Onion Mashed Potatoes)
Champ is traditionally served with a well in the middle that has a dab of butter melting in it. The potatoes are usually eaten from "outside" to "inside," dipping each bite into the butter. From the Tinakilly Country House & Restaurant in Rathnew, Ireland.This recipe was created to accompany Beef Tenderloin with Spring Vegetables.
Servings: Serves 4.
Ingredients 2 pounds russet potatoes, peeled, cut into 1-inch pieces 1/2 cup whipping cream 1/4 cup (1/2 stick) butter 1 bunch green onions, sliced (about 1 1/3 cups)
Preparation Cook potatoes in pot of boiling salted water until very tender, about 15 minutes. Meanwhile, bring cream and butter to simmer in heavy small saucepan over medium heat, stirring often. Mix in green onions. Remove from heat. Cover and let steep while potatoes cook.
Drain potatoes thoroughly. Return potatoes to same pot and mash. Add cream mixture and stir until blended. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover; let stand at room temperature. Rewarm over low heat, stirring often.)
My version is made with forked potatoes,a little bit of whole/full milk [ normally left out - I add more butter ], butter to taste, and cubed ham and cheese can be added to the spring onions to make it a complete meal. Is it good - I am taking sandwhiches of it for lunch.
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Post by peterj on Feb 11, 2008 20:32:32 GMT 12
Colcannon ( Cabbage Mashed Potatoes )
Servings: Serves 4.
Ingredients 2 pounds potatoes, peeled, cut into 1-inch pieces 1/4 cup butter half a cabbage, sliced (about 1 1/2 cups)
Preparation Cook potatoes in pot of boiling salted water until very tender, about 15 minutes. Dry and leave to stop steaming Fork to break - better than mashing - after adding the butter, salt and pepper. Mix in sliced cabbage.
I tend to add cubed meats and cheese & spring onions to this to make it a complete one pot meal. Very tasty and can be reheated, also makes a chunky sandwhich fulling.
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Post by peterj on Oct 12, 2010 22:20:38 GMT 12
IMPROVED Plain Tablet
Ingredients 14 fl.oz/420 ml tin condensed milk (swirl round a wee bit of hot water in tin to get it all out) 2 lb/1kg sugar 9 oz/270g butter
Method Place all the ingredients in a large pan and bring to the boil.
Reduce the heat
Simmer gently for 30 - 40 minutes, stirring occasionally.
As it starts to darken, stir continuously, ensuring it doesn't stick to the bottom of the pan
When it is a dark caramel colour remove from the heat and whisk hard (preferably with an electric whisk)
Keep whisking until the mixture cools and begins to thicken.
Pour mixture into a baking tray (around 9" x 12")
Leave to set for around 10 minutes
Cut into squares
Leave to harden and remove from the tray
As I said earlier, there are a number of different variations on tablet. You could make:-
Vanilla Tablet - by adding in a few drops of vanilla essence.
Walnut Tablet - by adding 1 tbs. of finely chopped walnuts.
Ginger Tablet - by adding 1 tbs finely chopped root ginger.
Cherry Tablet - by adding 1 tbs of finely chopped glace cherries.
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Post by peterj on Oct 12, 2010 22:21:06 GMT 12
Traditional Chinese Malay Sweet and Sour Sauce. Given by an old neighbour - It is his Grandmother's recipe.
By volume
1/3 raw brown sugar Palm Sugar if you have it. 1/3 tomato sauce 1/3 malt vinegar Stir to mix. Check flavour, no single ingredient should predominate. This is a coating sauce so it should coat and slowly drip from a teaspoon.
That is the basic sauce. To make other sauces from it add dry ingrediants to the sugar and wet or paste ingredients to the tomato sauce and stir them in to prevent caking. To make ; Chilli sauce Add chilli flakes or paste to taste. [ about a teaspoon per litre is a good starting point ]
Garlic sauce Add crushed garlic to taste.
Chilli garlic sauce Add both chilli and garlic to taste.
Ginger sauce heaped teaspoon of powdered ginger/about a thumb sized bit of ginger root grated in. [ Very nice with fish ]
Experiment folks.
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Post by peterj on Oct 12, 2010 22:23:14 GMT 12
Also very nice with two heaped teaspoons of ground ginger and the zest of two oranges added to a liter or so of the basic Sweet and Sour mix to mix an Orange Ginger S&S sauce.
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Post by peterj on Oct 12, 2010 22:23:51 GMT 12
Peter's Roasted Tumeric Pumpkin
These are roasted so set the oven to 280.
Prep pumpkin, I leave the skin on for better nutrition.
Oil roasting dish with a high heat capable oil.
Put cut pumpkin pieces in - skin down.
Spray with oil.
Sprinkle with tumeric and with fine ground black pepper. [ both must be visible folks ]
Roast for around 45 - 50 minutes.
They look odd but the taste of a fully ripe pumpkin cooked this way is great. Tumeric is a good medicinal herb and has been indicated to both delay and off set the effects of Alzhiemers [ sic ] Disease in a recent medical study. It has been used for a few thousand years in Indian medicine and diets.
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Post by peterj on Oct 12, 2010 22:24:28 GMT 12
Peter's Salt Roasted Potatoes
Again roasted so oven to 280
Prep and cut potatoes - I leave the skin on for better nutrition.
Oil roasting pan.
Put potato pieces in skin down.
Spray with oil.
liberally sprinkle with salt [ heaps folks ]
Roast for 45 - 50 minutes.
Potatoes should be crunchy on the out side and a moist "poof" on the inside. [ no, I do not get that all the time either due to seasonal variations in the spuds and variations in most domestic ovens. ]
7:30AM last Christmas Day, I IM'ed this recipe to an American friend and he wowed his friends and family with the new style roast potatoes for Christmas lunch. [ He actually broadcast that fact over an international net group. ]
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Post by peterj on Oct 12, 2010 22:24:54 GMT 12
Punchnep An old Welsh dish and a comfort food.
One half potatoes and one half swede or swede and turnip.
Scrub potatoes, peel swedes. Chop to chunks.
Boil together till mashable.
Mash together with ample butter and lots of black pepper.
Can be ever a dry buttery flaky mix or a creamy one.
[ None of this comes back into the kitchen on Sunday night. Normally make up to or three Kg. for the meals. ]
So simple, so quick, so nice.
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Post by peterj on Oct 12, 2010 22:25:25 GMT 12
Peters Cheese mix
A versatile tasty cheese preparation for salads, tossing over cauli, broccoli boiled spuds, etc or stirring into mashes - also makes a nice sandwich ( "raw" or toasted ).
grate or shred cheese [ I do a Kg of cheap cheese for every Sunday meal. ]
Add to taste ; Salt, black pepper, mustard [ dry powder ], turmeric, curry powder, powdered ginger. [ This is my standard range - feel free to try other combinations. ]
Mix the above thoroughly so that the colour is even and all cheese is coated.
Note The oils and fats in the cheese coat the spices so that they do not spike in your mouth but add a broader deeper taste to the dish.
This mix over cauli is nice as it melt through the cauli "trees".
Keep some made up in a sealed bag in the fridge. Very handy to use to "special" up a dish or sandwich.
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Post by peterj on Oct 12, 2010 22:26:03 GMT 12
Loshin Du An old Welsh Recipe for treacle toffee.
Ingredients:
225g (8 ozs.) treacle (syrup) 225g (8 ozs.) demerara sugar 1 tablespoon butter
Method:
Melt the butter in a saucepan, then add treacle and sugar. Stir gently. Boil until a few drops, poured into cold water, set crisply (about 10 minutes). Pour into a rectangular, greased tin. When nearly cold, cut into sizeable squares. Another option is to add nuts.
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Post by peterj on Oct 12, 2010 22:26:32 GMT 12
Beltane Oat Cakes 1 1/2 cups oat flour 1/2 tsp baking powder 1/2 cup brown sugar (to make them sweeter use up to one full cup) 3/4 cup butter (unsalted) 1 egg 1 cup mashed ripe fruit (banana, peaches, something soft) 1 3/4 cup rolled oats
Spices: nutmeg, cinnamon is a good combo or cardamom is nice by itself (approx. 1/4 tsp) 1/2 cup chopped nuts (optional)
Mix flour, baking powder, and brown sugar together, make sure to smash any lumps. Cut butter into mixture with a pastry blender (or make do with a fork) add egg and fruit, and nuts. Drop rounded tablespoon of dough onto greased cookie sheet (about 2-3 in apart). Bake at 350 deg F [175 deg C] for 15 min or until cookies look "dry".
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Post by peterj on Oct 12, 2010 22:27:06 GMT 12
Sugar Peanuts In many countries in Western and Central Africa, any town large enough to have bars, cafes, and restaurants will also likely have vendors selling roasted nuts and sugared peanuts. Often the vendor is a girl or woman, balancing her wares in a tray on her head. The peanuts are sometimes sold in recycled liquor bottles that have been collected, cleaned, and packed with sugar peanuts.
What you need
one cup water two cups sugar four cups raw peanuts, shells removed; skins can be removed or left on as desired
What you do
Preheat oven to 300 degrees F. Combine water and sugar in a saucepan. Bring to a boil, and stir until sugar is dissolved, to make a syrup. Add peanuts. Continue to cook over medium heat, stirring regularly, until peanuts are evenly coated, and no syrup is left in pan. Spread nuts out on baking sheets. Bake at 300 degrees F for about thirty minutes to one hour or until sugar is completely dried. Gently stir the peanuts a few times while baking. Remove from oven and place on paper towels, let cool, and store in airtight containers.
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Post by peterj on Oct 12, 2010 22:28:01 GMT 12
Sausages in pottage (Casteau) Take the sausages, and fricassee them in butter, then take four or five apples peeled and cut into small segments, and four or five onions cut into round slices, and fricassee them in butter, and put them all in a pot with the sausages, and add nutmeg, cinnamon, with white or red wine, some sugar, and stew it thus. 1 pound pork sausages 1 tablespoon butter 3/4 pound green apples 1/2 pound onions 1/2 teaspoon nutmeg 3/4 teaspoon cinnamon 1 cup white or red wine 1 teaspoon turbinado sugar Peel, core, and segment apples; peel and slice onions in rounds. Melt butter in a pot. Add sausages and saute for 10 minutes over medium-high heat, turning occasionally, or until sausage juice runs clear when pierced. Remove and set aside. Fry onions in the same pot for five minutes. Add apples, sausages, and rest. Bring to a low boil and simmer, covered, over medium heat for 15 minutes.
Very nice - Mum used to make it minus the wine. The apples and onion form the sauce.
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Post by peterj on Oct 12, 2010 22:29:28 GMT 12
I have eaten many a kilo of this.
Traditional Scottish Recipes - Broken Biscuit Cake
In the old days, when biscuits were sold loose, grocers sold mixed, broken biscuits at a lower price. This recipe was a good way of using them up and as a cake which requires no cooking, it can be easily made by the kids as well as experienced cooks.
Ingredients: One pound plain chocolate One pound of butter or firm margarine One pound broken mixed biscuits Half pound chopped mixed roasted nuts One teaspoon vanilla a essence (extract)
Method: Melt the butter and chocolate together and stir. Mix in the well broken biscuits, nuts and essence/extract and pour into a 10" by 15" baking tin, lined with greaseproof paper (vegetable parchment). Smooth to a level top and leave it to set. Cut into fingers (literally a finger thick).
It can be iced - but why would you bother ?
Would the taste be improved by using Rum ( essence ? ) and raisins instead of the nuts ? Why not find out.
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Post by peterj on Oct 12, 2010 22:34:58 GMT 12
Short Pickled Vege I make about 5L every Sunday for the community meal. This amount gives a side dish for about 50 people - 5L or so.
I use a 6L slow cooker.
2 cups of malt vinegar add cup of soft raw sugar [ any sugar will do, I prefer soft raw ] Mix in cooker and set to high.
Add - all veges are chopped - I use a chipping blade on a food processor for the first 5 vege. 6 large onions 4 large carrots 4 to 6 courgettes/Zucchini pumpkin, if liked - I leave the skin on it mushrooms, if liked cauliflower - in flowettes kilo or so of tomatoes 4 or 5 capsicums Hand full or two of currents - if liked
stir in ample salt, black pepper and tumeric [ start with a teaspoon of each and adjust to your own taste ]
I cook this on high for 4 hours or so.
Looks good if you use different coloured tomatoes and capsicums.
Nice hot or cold as a side dish, good on toast, good over rice or mash, lasts a week in the fridge if covered with the cooking liquid/pickle mix. The liquid makes a nice drink cold.
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